OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
- Whisk together the all-purpose flour, almond flour, baking powder and salt in a bowl.
- Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the lemon zest and eggs one at a time, beating well after each addition. Beat in the olive oil and vanilla. Beat in half of the flour mixture, followed by the milk, and then the remaining flour, beating until just incorporated. Add about three-quarters of the grapes and gently fold them into the batter with a rubber spatula.
- Transfer the batter to the prepared pan and smooth the top. Gently press the remaining grapes just barely into the surface of the cake. Bake until the cake is golden brown, pulling away from the sides and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool 10 minutes, then remove the springform rim and continue to cool completely.
- Serve the cake with whipped cream and drizzled with Honey Grape Glaze.
- Put the grapes, honey and lemon juice in a medium saucepan with 2 tablespoons water. Bring to a simmer and cook, stirring and smashing the grapes, until the grapes have broken down and the syrup is slightly thickened, 10 to 12 minutes. Strain the mixture into a bowl, pressing hard on the solids before discarding. Let cool before drizzling on the cake.
ITALIAN FRESH PURPLE GRAPE CAKE
Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
- In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
- Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
- Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
- Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
- Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
- Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g
OLIVE OIL CAKE WITH RED GRAPES
Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
- Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.
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- Preheat the oven to 350°F. Generously butter a 9-inch springform pan. Place about 2 tablespoons of flour in the pan. Turn and shake the pan so that the flour covers all greased surfaces. Turn the pan upside down over the sink and tap lightly with your hand to remove excess flour. (If you don't have a springform pan, it's fine to use a 9-inch nonstick cake pan. For extra insurance that the cake will release, butter the pan, then place a 9-inch round of parchment paper on the bottom, butter the paper, then flour the whole pan as directed above.)
- In the bowl of an electric mixer, beat the eggs with 2/3 cup of the sugar until pale and slightly thickened, about a minute. Add the milk, olive oil, melted butter, lemon zest, orange zest and vanilla and beat until well combined. Add the dry ingredients and mix on low speed until just combined. Using a rubber spatula, stir in 1-1/2 cups of the grapes. Transfer the batter to the prepared pan and smooth the top with the spatula. Scatter the remaining grapes evenly over the top of the batter. Sprinkle the remaining 1 tablespoon of sugar evenly over top. Bake for about 50 minutes, or until the cake is lightly golden and a tester comes out clean. Cool the cake for about 15 minutes on a rack.
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